17 Layers of Lo♥e

You know what they say… food is love! With that in mind, our hand made lasagne is a warm hug of sauce, meat and cheese stacked to the moon and baked to perfection. Even better, it is now available for delivery.

Your favorite Juliet classics,
via takeout and delivery!

 
 
 

Little Juliet delivers a curated menu of the delicious, handmade dishes you know and love from Juliet Italian Kitchen, prepared specifically for takeout and delivery.

 

Everything House Made

Everything that comes out of our kitchen - from pasta sauce to pizza dough - is handmade daily, from scratch and with lots of love.

Deep Austin Roots

Six years ago, owners and long-time Austin residents Daniel and Donna Wilkins brought us Juliet Italian Kitchen. This neighborhood staple gives guests an old-world Italian-American experience similar to New York’s Little Italy.

In late 2021, Veneto Hospitality opened takeout and delivery concept Benvolio’s, focused on Italian comfort food.

Little Juliet, their latest concept, offers your favorite Juliet classics prepared and packed specifically for takeout and delivery.

Meet the Chefs

  • Chief Operations Officer

    Industry veteran Chef Bryan Cromwell has always had a passion for hospitality, having spent the past three decades working in the restaurant industry. From an early age working in his brother’s restaurant to now, he’s always found joy in the camaraderie, community and excitement of restaurants. Hailing from Pennsylvania, Bryan made his way to star-studded Las Vegas, where he honed his cooking skills working as a chef at several well-known resorts and restaurants before transitioning into front of house management.

    Bryan has held many titles throughout his career including Beverage Director, General Manager, Managing Partner and consultant, guiding profitability and improving the guest experience. His diverse background prepared him for his current role as Chief Operations Officer at Veneto Hospitality. In this role, Bryan directs corporate operations, including human resources, accounting and vendor relations, and oversees Veneto’s team of executives and managers.

    Bryan’s love for camaraderie and community also translates into his personal life. He is family-oriented and has adopted five children with his life partner. Bryan has volunteered for several non profit organizations both in Texas and Nevada including Street Teens, an organization that helped homeless youth where he served on the organization’s board of directors and volunteered in the outreach center for many years.

  • Director of Culinary Operations

    Wade joined Juliet in June of 2019. He has been cooking for 17 years and in that time has held positions in both FOH and BOH and everything in between.

    Wade start cooking when he was 14 at a privately owned restaurant in Hattiesburg, MS. This is where he fell in love with the production and preparation of food. At 18 years old, the day after he graduated high school, Wade was promoted to Kitchen Manager and thus his career as BOH management started.

    Through his college years, he cooked for Robert St. John, which is a restaurateur and chef In Hattiesburg and has several different concepts that range from Cajun to Italian.

    It was during this time he was contemplating going to Johnson and Whales in Rhode Island, the restaurant at the time was hosting guest chefs for wild game dinners and that’s where Wade met and cooked with Donald Link (Cochon and Herb Saint) and he expressed to me that if Wade had been cooking for several years and had all the basics down that culinary school would be a waste of time and money and that he should just keep cooking under chefs and get on the job training. So that is what he did.

    Wade cooked for private parties and was guest a chef in several restaurants both in Mississippi and NOLA.

    Then in 2012 he felt the need to get out of his comfort zone and move to Austin Texas. He started out at Cypress Grill (can take the chef out of the city but cannot take his passion for Cajun cooking).

    From there he branched out and opened two food trucks with his best friend Stefan Rice, called ATX Boudain Hut. He ran these for several years until the hours and laboring became too much to handle so we sold and moved on. It was at this point Wade started cooking for Lonesome Dove and for the Artist tent and VIP tents at ACL, he thoroughly enjoyed these experiences with both ACL and Lonesome but was looking for a restaurant that was growing and looking to expand into different markets in Texas and that’s when he landed on Juliet Italian Kitchen and since then it’s been a whirlwind of growth, stress and excitement, especially opening and renovating a new restaurant during a pandemic.

    Wade looks forward to growing this restaurant to new heights and different cities. To be Continued….

  • General Manager

    Chef Kerry, like most chefs, discovered his love for the Culinary Arts at a young age while helping family. Growing up across the Rust Belt, Kerry was exposed to many diverse cultures and eclectic foods. Spending most of his career working and eating his way across the country, Kerry settled in Austin, TX in 2018. His love and knowledge of Italian Cuisine brought him to Juliet Italian Kitchen in 2021. Kerry is also a proud father, partner, artist and adventurer with an open mind and empty stomach.